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1
In a saucepan, warm the wine with the citrus juices and the zests just to a simmer.
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2
In a mortar with a pestle, grind the peppercorns, juniper berries, and cloves to a coarse powder.
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3
Remove the wine from the flame and add the spices and the bay leaves.
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4
Cover the pot and permit the liquid to absorb flavor from the spices for 1 hour.
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5
Place the pork in a noncorrosive bowl just large enough to contain it.
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6
Pour the cooled liquid over the pork, cover the bowl tightly with plastic wrap, and permit the pork to rest for two days in the refrigerator.
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7
Turn it several times each day.
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8
Remove the pork from its bathreserving the marinadeand dry it with absorbent paper towels.
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9
Pat the brown sugar over the surfaces of the pork.
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10
In a terra-cotta or enameled cast-iron casserole over a lively flame, heat the oil and brown the pork, sealing all its surfaces.
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11
Permit the flesh to caramelize and take on a dark crust without burning ita task that will take at least 10 watchful minutes.
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12
Remove the pork to a holding plate and salt it generously.
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13
With the flame still high, add the vinegar to the casserole, stirring and scraping at the residue and permitting the vinegar to reduce for 2 or 3 minutes.
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14
Strain the reserved marinade and add it to the casserole and, again, permit the liquid to reduce for 2 or 3 minutes.
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15
Lower the flame and add the pork to the casserole.
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16
With the liquid barely simmering, cover the pork with a skewed lid and braise it for 45 minutes.
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17
Add the sectioned oranges and lemons to the casserole, rolling them about in the sauce.
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18
Bring again to a quiet simmer and cover the casserole with a skewed lid, continuing the braise for an additional 20 minutes or until the pork is fork-tender.
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19
Permit the whole to cool, uncovered, for 1 hour.
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20
Very gently reheat the pork in its sauce.
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21
Carve it into thin slices, presenting them on a shallow, warmed platter with the braised fruit and spoonfuls of the braising liquors.
